This heartwarming recipe has wonderful Asian flavours and the aromas are so tantalising that your neighbours are sure to come knocking on your door!
Ingredients
1000gm pork belly
2 teaspoons Chinese 5 spice
4 teaspoons sea salt
30ml vegetable oil
1 orange sliced into 4mm rings
5 cinnamon quills
10 star anise
5 bay leaves
1 large carrot sliced thin
1 large brown onion sliced in 10mm strips
500ml chicken stock
400gm jar of orange marmalade
300ml white wine
200ml orange juice
2 tablespoons brown sugar
4 tablespoons cornflour
5 tablespoons water
Salt and pepper
Method
Step 1. Cook the pork
Preheat oven to 180°c
Evenly coat the pork belly surface in oil
Sprinkle salt evenly over the top and underside of the pork belly
Rub the Chinese 5 spice into the meaty underside of the pork belly
Place pork belly onto shallow baking lined with grease-proof paper and roast for 90 minutes
Remove from oven and allow to cool
Cut pork belly into 5cm squares and toss in a bowl with 20ml of pork fat
Place back onto lined tray and into the oven for a further 20 minutes
Remove pork from oven and drain off any liquid.
Step 2. The sauce
Place cinnamon, bay leaves, orange juice, star anise, wine, chicken stock and carrot into a 2 litre saucepan
Bring to the boil and simmer for 20 minutes then add the marmalade, orange rings, onion and sugar
Return to the simmer and adjust seasoning
Mix water and cornflour together in a small bowl
Stir the cornflour paste into the sauce and thicken until you have a glaze consistency (the sugar content would have caused the sauce to thicken slightly so all of the cornflour mix may not be required)
Remove from heat and stir in kale
Step 3. Bring it all together
Place crunchy pork squares into serving dish and pour sauce over the top
Serve with steamed Jasmine rice or mashed potatoes
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